Made this for a picnic yesterday, and it turned out great! This is an easy, yummy dish to make for a potluck.

Ingredients:

2 cans garbanzo beans (rinsed and drained)

1 can kidney beans (rinsed and drained)

2 stalks of celery (finely chopped)

1/2 red onion (finely chopped)

a few dashes of mixed herbs (I used rosemary, thyme, basil, etc)

Dressing Ingredients:

1/3 cup apple cider vinegar

1/3 cup granulated sugar (could use a little less and it would still be good)

1/4 cup olive oil

1 1/2 teaspoons salt

1/4 teaspoon black pepper

Directions:

In a large bowl, mix main ingredients. In a separate bowl, whisk the dressing ingredients. Add them together and put the in the fridge for about 2 hours to allow the beans to soak up the dressing. 

Grilled Peaches With Dukkah and Blueberries

                                                                Francesco Tonelli for The New York Times

I have not tried this recipe, but I want to try and make it some time, so I thought I would post it.

Grilled Peaches With Dukkah and Blueberries

4 peaches

Olive oil, for brushing

1 tablespoon dukkah (see note)

Whipped cream, for serving

Blueberries, for serving.

Prepare the grill. Halve and pit the peaches, then brush them with oil. Grill the peaches, cut side down, for 5 minutes, without turning. To serve, transfer 2 peach halves to each of 4 plates. Sprinkle with some of the dukkah, then spoon over some whipped cream and top with blueberries.

Yield: 4 servings.

Note: Dukkah, an Egyptian nut-and-spice blend, can be purchased from kalustyans.comor made using the recipe below.

Dukkah

1/3 cup pistachios, lightly toasted

1/3 cup almonds, lightly toasted

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon caraway seeds

1 teaspoon crushed Urfa pepper, or substitute Aleppo pepper

3 tablespoons sesame seeds, lightly toasted

2 teaspoons fine sea salt

1 teaspoon nigella seeds

1 teaspoon dried mint

1 teaspoon dried lemon zest

1/2 teaspoon dried marjoram.

Roughly chop the pistachios and almonds. Grind the coriander, cumin and caraway seeds in an electric coffee grinder or spice mill. Combine all ingredients and mix well. Sprinkle on fruit, grilled fish or zucchini. Keep in a tightly covered jar.

Yield: About 1 cup.

Yum Yum Balls

These are the quickest, easiest, yummy dessert bites ever. The recipe is thanks to my Cadbury's Dessert Recipe book that a friend gave me after she visited me in Dunedin, NZ and toured the Cadbury's factory there.

I recently made these for my friend Carroll's surprise graduation party (YAY CARROLL!!). They took less than 30 min to make, they chilled while I was at work, then I carted them off to be enjoyed J

So, although there are only four ingredients, looking for these may be more effort than actually making this dessert. These are staples in NZ supermarkets, however some may be harder to find in US grocery stores. Anyway, here goes:

2 c crushed Maria biscuits cookies

(You can find these in the Spanish food section of the grocery store. I dump them in a plastic bag and crush them with a rolling pin)

1 c unsweetened coconut flakes, plus extra

(I have never seen this at a regular grocery store. If you do, let me know! I buy this at the George St Co-Op in New Brunswick)

2 tablespoons cocoa powder

1 tin sweetened condensed milk

Method: Put first three ingredients in a bowl and mix. Add the condensed milk and stir until all combined. If the mixture is too wet add a little more cocoa powder (like a tsp or so). Roll spoonfuls into balls and coat with extra coconut flakes. I put the extra coconut flakes in a bowl, and dump the balls in there and roll them around till coated. Chill until ready to be served. Done. That's it. Seriously. Easy.

Variations: Actually, my Grandma used to make these, and she would add 1 tsp brandy essence and call them brandy balls. So, I guess you could add any flavor you like and experiment with taste! Bon Appetit!

Reengineering Recipes Smart: adjustments without sacrificing flavor

I found this article on a website I sometimes check out... Whats Cookin: Food with Taste. Since we're all into healthier options, I thought it might be cool to share. It's written by Rona Lewis (see below for more info on her). Feel free to comment and add your own healthy cooking tips, too!

~Annette

When I tell people that I create healthy recipes, their minds immediately think of dishes like raw tofu sautéed with peat moss and sprinkled with twigs.

As good as that sounds (KIDDING!), healthy cooking is simply about thinking smarter. I like to eat good food as much as the next person, so it made sense for me to create recipes that saved on fat, calories, carbs and sugar so I COULD eat well, but not feel “cheated” in terms of taste and variety.

Changing recipes to make them healthier isn’t hard at all. Basic changes can go a long way to lighten a dish, even if you’re not a pro. Instead of deep-frying anything, just use a tablespoon or two of oil in a pan. On a high heat, sauté it! (Translation-there IS no deep-frying in healthy cooking.) You’ll save a ton of calories. Once you’re used to it, the dishes taste great. You’ll actually experience the taste of the ingredients. 

One of my favorite kitchen tools is the Misto-a reusable spray can that I fill with olive oil to coat pans. I also use one for grapeseed oil, balsamic vinegar, etc. They’re very handy! 

Then I substitute low sodium chicken or vegetable broth for extra oil to keep the foods moist without adding fat and calories and keep the ingredients from sticking to the pan. A dish doesn’t have to be loaded with oil to taste good. Try using non-fat or low fat plain Greek yogurt instead of full fat sour cream. You’ll save about 10-12 grams of fat and won’t notice a change in flavor. 

Stevia works well as a sugar substitute in cooking and baking and is all natural. If you like salt in your food, use sea salt or one of the more natural versions. Salt is salt-the sodium levels don’t change whether it’s from the Black Sea or Siberia, but many of them have added minerals. Table salt has been over-processed. Don’t bother. I never use salt to cook; occasionally I’ll add a touch at the very end, right before plating, if needed. Most people salt their food, anyway. Why give them more sodium than they need? Then they’ll feel bloated the next day and blame you. Who needs the stress?

Use fresh herbs as much as possible when cooking. Your dishes will taste fresher because of them. When using eggs in recipes, substitute an extra egg white or two instead of using yolks. 

I bet you can think of even more tips if you pay attention. These are easy, straightforward changes that everyone can make to keep their calories under control without feeling deprived of anything. Have other tips?  Share them here! I’d love to know. This is my version of Chicken Pot Pie. It’s MUCH healthier than a full fat/full carb version, which can have 30 grams of fat and over 600 calories per serving. My recipe gives you all the taste, including a crust, with less than half the fat and calories. I bet you and your family won’t be able to tell the difference.

Rona’s Reengineered Chicken Pot Pie
Serves 6

Nutritional breakdown per serving:
Calories: 350 /Protein: 26gr / Sodium 311mg / Fat: 12gr           
Carbohydrates: 38gr / Sat Fat: 4gr / Fiber: 4gr / Sugar: 9gr           

This version is high in vitamin A, vitamin C and vitamin K.  It also has a lot of riboflavin, Vitamin B6 and is very high in Protein, but low on the Glycemic Index!

Ingredients:
1 raw, organic, whole wheat pie crust (I don’t bake, these are quicker)

Filling:
Butter spray
1 leek, sliced and rinsed
1 large carrot or a handful of small, peeled
1 sweet potato, peeled and diced (can use regular if desired)
1 Tbs all purpose flour
3 cloves of garlic, minced
2 tbsps fresh dill, minced
½ red pepper, diced
½ cup Portobello mushrooms, diced
2 cups low sodium chicken broth
2 cups cubed chicken breast, cooked and seasoned
1 cup of peas, fresh or frozen and thawed
1 cup non-fat half and half
¼ cup chopped fresh flat-leaf parsley
Ground pepper, to taste

Prep directions:
Pre-heat the oven to 400 degrees. Slice pie dough into ½” strips using a pizza wheel.  Set aside.

Spray medium saucepan well with butter spray. Heat over med-high flame. Add the leek, carrot and potato.  Cook, stiring until the leek is softened. About 5 minutes. Add the flour and stir for 1minute. Stir in the broth. Bring it to a boil and reduce the heat to low.   Simmer until the mixture is slightly thickened, about 3 minutes. Stir in the chicken, peas, half and half, parsley and dill.  Simmer until slightly thickened, about 5 more minutes. Season with lots of pepper. Spoon the filling into a deep 2 or 3 quart baking dish. Place the dough on top of the filling in a latticework pattern. Bake until crust is golden brown, about 25-30 minutes.  Serve immediately. 


Rona Lewis is an LA-based fitness and lifestyle coach, cookbook author and motivational speaker. The first in her cookbook series, Does This Cookbook Make Me Look Fat? Healthy Recipes Even HE Will Eat!, is available at www.ronalewis.com. Her second book, Does This Cookbook Make Me Look Fat? Vol. 2 Healthy Recipes For Entertaining, will be out this Spring.

Quick and Easy Pizza

 I guess I'm just an appliance-girl - who knew?!  This weeks challenge is for your food processor! You ladies are all going to think we only eat bread around here, but some of my best recipes are baked goods.  Oh well, that's what I love about this - we all have different strengths and I've gotten so many delicious ideas for meat and soups already from you.

We Picciottoli's love our pizza and as any Jersey Girl knows, you can't get good pizza everywhere and we're lucky to have it here in the Garden State.  BUT...I hate to pay for it!  So when I found out you could make pizza (dough) in a food processor, I was right on board, ticket in hand!  You don't have to have a food processor, but it sure makes it fast and fool-proof! 

I've shared this recipe with some of you already, but here it is for the rest.  I've made changes to thins document over time, so as to keep track of what I find works or what topping combinations we like.  We always serve this with a salad for the vegetable since it won't hold up to a ton of toppings.  I know it's long, but the recipe is quite simple, and again FREEZABLE (I <3 freezer-cooking!!).  I hope everything here is clear - if not let me know!


One recipe makes 1 large, 2 medium or 4 small (personal sized) pizzas.

Preheat oven to 500 F for at least 15 minutes.  Very lightly oil a cookie sheet and then, if you want, sprinkle with corn meal.  Stretch dough out over pan, let it rest 5 minutes and then complete stretching.  Dough should be quite thin, but with no holes.  Spread toppings on dough- scant amount of sauce (1/2 cup) and 1 - 1 1/2 C cheese.  You should still see dough/sauce peeking through (the thinner the toppings the crispier the crust).  Bake 8-12 minutes or until cheese is lightly golden, crust edges lightly brown and bottom does not stick/is no longer "doughy".

:The last time I made this I did a few things differently and it turned out UH-MAZE-ING. (1) I used bread flour which I think made a big difference in the texture, (2) I made the dough in the morning and let it sit int he fridge all day (a cold ferment!), (3) I stretched the dough as much as it wanted to over the pan, let it rest 10 minutes, then stretched it the rest of the way and (4) I cranked the oven up as high as it would go, not just to 500 (obviously it cooked much faster - 4-9 minutes not 8-12). None of these things is hard to do, just take a big of planning maybe, and it still tastes great even without these tips, but try it and let me know what you think!

:if dough has been refrigerated unwrap cling wrap and place on lightly floured board, cover lightly with a floured cloth or cling wrap and allow to come to room temperature before forming.

:if frozen, loosen cling wrap (but keep covered so it doesn't dry out and form a 'skin').  Allow to thaw in refrigerator, in an oiled bowl , then bring to room temperature before forming.  (Best to transfer from freezer to fridge 24 hours before baking).

:i use just regular baking sheets/jelly roll pans that have been lightly oiled and (when i feel like it) sprinkled with corn meal.  It works best to use a pan that is not too large so the dough just covers the entire surface of the pan.  If I had a baking stone I'd use that though and it's ok to use a bugger pan, it just might not cover the whole pan - so don't worry about stretching it too far.

:You can freeze this dough in a blob covered twice with plastic wrap or flattened out on a baking sheet.  Once it's frozen, it should pop off the sheet and then you cover it twice with plastic wrap and put it back in the freezer.  This is way better because you only have to defrost for an hour or so (not 24) and you don't even have to get flour on your hands for a quick dinner!!

Dough Recipe
scant 1 T active quick rise yeast (such as red star) or 1 packet
pinch sugar
3/4 C very warm water
1 3/4 C All Purpose Flour
1/2 t salt
optional: may mix in 1 T olive oil

with food processor
:In a small bowl, mix sugar, water and yeast, then cover loosely with cling wrap or cloth and leave 5 - 10 minutes away from drafts or cold. 

:Place flour and salt in a food processor and pulse a few times to mix.

:Check yeast; if it is ready it will be frothy.  If no bubbles appear, it is expired.  Discard and use different yeast.

:Add liquid mixture (and olive oil if using) to dry mixture and pulse until blended, adding a bit more flour as you go until mixture just forms a ball and follows the blade around the bowl (do not process until bowl is "clean"- it will kill the yeast).

: To remove from food processor bowl, flour hands well, form dough into ball and shape into crust on pan.

OR

by hand

:In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.)

:In a medium bowl, combine flour and salt, set aside.

:Add the liquid yeast mixture (and olive oil if using) to the dry ingredients and stir until well combined.

:Flour a work surface and knead dough for a couple of minutes until smooth and elastic.



VARIATIONS:

• bbq pizza: 1/4 C bbq sauce mixed with 1/4 C tomatoe sauce.  Spinkle 1 - 1 1/4 C mozzarella on, then sprinkle 1/2 - 1 C shredded chicken mixed with bbq sauce.  SOOOOOO good - michael's favorite.
• mexican pizza: 1/2 can of refried beans, mixed with 1/4 water, 1/4 t cayenne pepper, 1/4 t paprika, 1/2 t cumin. Spread on dough, then cover with 1 C cheddar or mixed cheese, chopped tomatoe, sliced olives, 1/2 C frozen corn, 1/2 C chopped fresh cilantro, 1/4 c thenly sliced red onion - basically taco toppings.  Just made this last weekend and we really liked it.
• garlic pizza: really thinly slice several cloves of garlic and lay over sauce before adding cheese. 
• white pizza: mix 3/4 C ricotta with 1 egg, 1/2 t salt, 1/4 t pepper, 1/2 t italian seasoning (or parsley, oregano, rosemary, thyme, basil).  thinly slice two garlic cloves. sprinkle 1 T olive oil on dough, sprinkle with garlic, put blobs of ricotta mixture evenly spaced across dough, then sprinkle with 1 - 1/2 C mozzarella.  Top with small pieces of broccoli if desired.
• whole wheat pizza: replace 1/3 - 1/2 of the flour with whole wheat (white whole wheat is best) and top as usual.

Whole-Wheat Waffles

So everyone I know says they registered for a waffle iron for their wedding and it sits unused in a closet.  Now, I'm a waffle girl so that ain't gonna happen.  But most waffle recipes I've seen are (1) none too healthy and (2) far too involved for everyday.

Well this recipe (adapted from MoneySavingMom.com - a great site!)solves that, so pull out your waffle irons ladies! It uses all whole wheat flour, replaces some oil with applesauce and does not involves whipping egg whites until stiff but not dry...blah, blah, blah. I've always used Hodgson Mills stoneground 100% whole wheat; it has a slightly course texture which is awful in bread but really great and nutty tasting in pancakes and waffles.

Plus...here's the kicker...it's very easy to double, triple or quadruple, and then freeze the cooled waffles in ziploc bags to reheat in the microwave or toaster oven. GREAT for taking care of the hubs if he gets up early or if you're already at work or nursing, great for Sunday mornings when you can't cook breakfast because no one seems to be able to find their clothes, great for days you have early appointments...and healthy-ish too!

I've included the ingredient amounts at the very end for doubling, tripling and quadrupling the recipe. As I write this post my tripled batch is cooling on racks :)


(Makes 6-8 waffles.)

1 3/4 C whole wheat flour
2 T sugar
1 T baking powder
2 eggs
1 3/4 C milk (or half milk, half water, if you're running low)
1/2 C oil or melted butter (or half oil, half applesauce or other fruit or veggie puree - great way to use up baby food that your kiddo is turning his nose up at!)
1 t vanilla

Whisk dry ingredients together well in a large bowl. Lightly beat together the wet ingredients in separate bowl then stir into dry mix just until moistened. Use a lightly oiled or well seasoned waffle iron to cook according to manufacturers directions.


Double
3 1/2 C whole wheat flour
4 T sugar
2 T baking powder
4 eggs
3 1/2 C milk (or half milk, half water)
1 C oil or melted butter (or half oil, half applesauce)
2 t vanilla

Triple
5 1/4 C whole wheat flour
6 T sugar
3 T baking powder
6 eggs
5 1/4 C milk (or half milk, half water)
1 1/2 C oil or melted butter (or half oil, half applesauce)
3 t vanilla

Quadruple
7 C whole wheat flour
8 T sugar
4 T baking powder
8 eggs
7 C milk (or half milk, half water)
2 C oil or melted butter (or half oil, half applesauce)
4 t vanilla

Betty Crocker 30-Minute Mini Meat Loaves

I'm sure this will make sense, but my appreciation of a recipe is mostly determined by how much Dave enjoys it. I also like things that are healthy and filling, but the fact that I can make my hubby happy is a bigger deal sometimes. So what happens on most days is that I eat a super healthy breakfast and lunch and that I'm willing to compromise on dinner. I've been trying to find recipes that are both healthy and that he likes, but that's not always easy because variety is also very important to me. Long story short, here's a dinner recipe that Dave loves and that I like too. Not super healthy, but pretty good. I'm sure you can change it by making any of your favorite/healthy meatloaf recipe instead of the mix that this recipe suggests.

Our favorite sides are mashed potatoes and cooked baby carrots, but last night we had it with whole wheat spaghetti and green-beans (which I got from the Asian food-center for a third of the price of beans at the grocery store. Thanks Annette for the ride! :) ).

Makes 6 servings, 2 mini-meatloaves each

1/2 cup ketchup
2 tablespoons packed brown sugar (optional)

1 lb lean (at least 80%) ground beef
1/2 lb ground pork
1/2 cup Original Bisquick® mix
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

(Note: you can replace this with your favorite/gluten-free meat loaf recipe)


1. Heat oven to 450°F. If you're using brown sugar, in small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
2. Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.
3. Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

Cabbage Waldorf Salad

Arite you guys, cabbage is 19 cents/lb at stop and shop this week - yes, I read the circular as soon as it comes out, but aren't you happy? Cabbage is actually really good for you, and it makes one of those salads that Dave actually enjoys. He does eat veggies, most of the time only under supervision, but this is a salad he actually eats by his own will - when he can remember that it's in the fridge.

Ingredients

* 1/2 medium head Cabbage, shredded
* 1 cup halved seedless red grapes
* 1 cup miniature marshmallows (optional)
* 3/4 cup shredded carrots
* 1/2 (20 ounce) can pineapple tidbits, drained
* 1/2 large apple, cored and diced
* 1/2 cup raisins
* 1/2 cup chopped walnuts
* 3/4 cup mayonnaise

Directions

In a large bowl, combine the first eight ingredients. Add mayonnaise; toss to coat.

Vegan Banana Oatmeal Cookies

This recipe is from http://www.food.com/, but a friend of mine made it one day, and I highly recommend it!! The banana made the cookies stick together really well, and they were really moist and chewy days after baking. My friend substituted butter for 1/3c oil, which makes it not vegan, but still REALLY good!

Ingredients:


1 cup brown sugar

1/2 cup sugar

1/3 cup oil, plus

1 teaspoon oil 

1 banana, mashed

1 1/2 teaspoons vanilla extract

1 1/2 cups flour 

1 teaspoon baking soda

1 1/2 teaspoons cinnamon
1/2 teaspoon salt

2 1/4 cups oats

3 tablespoons water

Directions:

1. Mix the flour, baking soda, cinnamon, and salt; set aside.

2. In a separate bowl mix together the brown sugar, sugar, oil, and water.

3. Add the banana and vanilla.

4. Stir in the flour mixture. mix well.

5. Stir in the oats.

6. If the mixture seems too thin, let it sit for a minute so the oats can absorb some of the excess liquid.

7. Preheat oven to 350°F.

8. Drop cookies by the tablespoon onto a greased cookie sheet.

9. Cook for 13 minutes until done (they should be a bit browned on the bottom).

Super Salsa

I made this salsa to add to Monica's chili recipe... and as a result I'm 100% sure that 1) I'm never going to buy salsa again, and 2) whenever I make chili in the future, I will be adding this salsa to it. Both the salsa and the chili came out amazing! I'm definitely going to put up some of this salsa so it's on hand and ready to go.

Some notes about this salsa: it's got some heat and some tang to it... but isn't that what makes a salsa great?! Depending on what you're in the mood for, though, you can simply add more or less of whatever ingredient... just remember that with fresh chile peppers, the flavors do intensify a bit, especially in a cooked salsa like this one. (Salsa cruda, also called pico de gallo or salsa fresca, is a different animal in that you don't cook the salsa... I made a cooked salsa for Monica's chili recipe because I wanted the added sweetness and added depth of flavor to mellow out the heat from the chile peppers.)

I will definitely be experimenting with this recipe by trying other types of green chiles, and by adding corn, beans or other veggies...

Makes 3-4 cups of salsa

Ingredients:

• 3 lbs Roma tomatoes, blanched and chopped (You can use canned diced tomatoes)
• 2 Tablespoons olive oil
• 1/2 cup water
• 2 jalapeños, seeded and diced
• 2 sweet bell peppers (I used 1 orange and 1 red), seeded and diced
• 2 green chilies (I used Anaheim chilies), seeded and diced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1/3 cup roughly chopped parsley or cilantro (I used parsley since Mr. D is not a cilantro fan)
• 1 1/2 Tablespoons chili powder
• juice of 2+ limes
• salt and pepper

Directions:

1. If you are using fresh tomatoes, blanching them removes the skin, which I prefer when cooking them, otherwise the skins come off and there are loose bits of tomato skin everywhere. (To blanch: boil a pot of water, remove any stems and cut a shallow "x" onto the bottom of the tomatoes, prepare a bowl with ice water, place tomatoes into the boiling water until the skin starts to split, remove and place the tomatoes in the bowl of ice water for a few seconds, and then, finally, the tomato skin should slide right off.) Then chop up the tomatoes.
2. Heat a large pan, add the tomatoes and about 1/2 cup of water. Cook tomatoes on med-high to soften, stirring occasionally. Use a masher or large spoon to break up the tomatoes a little bit so it looks like a very chunky sauce... this is the base for your salsa. Remove the tomatoes to a bowl.
3. Wipe out the pan and heat the oil, add onions and saute 2 minutes (turning down the heat to med-low), add all the peppers and saute 4 minutes, and then add garlic and saute 2 minutes. Cooking time may vary, but the goal is to soften these ingredients and bring out the flavors without cooking them through or letting them brown.
4. Add the tomatoes back into the pan with the pepper/onion mixture. Stir together and cook 2 more minutes.
5. Add the parsley, chili powder and lime juice, stir and cook for another minute or two. Add salt and pepper to taste.
6. Remove from the heat and cool.